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Frequently Asked Questions

Can you add spice into a drink

I love how spices add flavor to food. How can you make spices come to life when they are used in drinks?

Spices add a wonderful depth to any beverage. From coffee to tea, hot chocolate to cocktails, there's nothing more satisfying than adding a dash of cinnamon or nutmeg to a glass of wine or beer.

However, most recipes call for ground spice so you will need fresh whole spices. Although this is logical, it can be costly, time-consuming, and takes up storage space.

This is where magic happens. With some creativity, your favourite spices can be made into powdered forms that are easy to use. Mix them with your favorite drinks to make delicious spiced beverages.

There are two methods to make these powders. One method involves grinding whole spices into fine powder. Another method is to use a mortar & pestle to grind the spices until they are finely ground.

You'll find it easier to make powder than whole spices, regardless of the method. Powder also keeps well so you won't run dry.

You can experiment with mixing spices to create different flavours. For minty water you could mix spearmint with peppermint leaves. You can also make spicy ginger-ginger tea by combining ginger and cardamom seeds.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. Some popular herbs include basil, oregano, rosemary, thyme, and sage.

The possibilities are limitless. Use powdered spices to give your beverages extra flavour or to enhance the taste of dishes such as soups, salads, and pasta.

What are the most common spices, condiments and seasonings that Thais use in their cuisine?

Thai cuisine is a blend of influences from Asia. It is rooted in India and China along with Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. Fresh ingredients have more flavor when they are picked and prepared quickly. This is the reason meat, fish, fruits and vegetables are often eaten raw.

Spices and sauces give dishes depth and color. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These are often used.

What are the seven Indian spices?

Indian spices is a collection Indian spices. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. Together, spices create unique flavour profiles that make Indian cooking so distinct.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It's used in many dishes, including biryani and curries. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is used to spice up curries, dals and meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is often used in seasoning vegetables and lentils.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek possesses a rich, earthy scent, slightly bitter flavour, and earthy tone tones. It is often used in seasoning meat dishes like kebabs, curries, and kebabs. Ginger is spicy, pungent, and has hints of citrus. It gives a great kick to soups, curries, and chutneys. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

Statistics

• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

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• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG22]

• Vanilla


• Genes & Nutrition

[TAG25]

• Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

[TAG28]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin are proving to have health benefits.

How To

How To Make A Garlic Press?

A garlic presse is an indispensable tool for home chefs. You can quickly mince garlic or make a paste. You can also crush whole garlic cloves to make buttery spreads or garlic seasonings.

You might be wondering where to begin if you don’t have a garlic press. We have some tips to help get you started.

First, you will need a large bowl. Then, place the bowl under the press and add the crushed garlic. Set the pressure regulator valve at the maximum setting.

Next, turn the handle counterclockwise until you hear a click. The top end of the press should lift and reveal a flat area that allows you to slide your blade back and forth across the bowl. Continue turning the handle counterclockwise to close the blades.

Finally, take out the pressed garlic.

Here are some ways to make this versatile tool even more useful:

• You can add minced garlic to soups and sauces, salads, dips, or as a seasoning.
• Use the press for whole garlic cloves to make a buttery spread
• Before baking, crush whole cloves of garlic on pizza dough
• Make roasted garlic mashed potatoes, or creamy polenta.
• Use the press for homemade pesto
• Puree garlic in a smooth vinaigrette

Resources:

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